with Matthew Fort
Contents Great Britain Taste Trail Page 4 - Nottingham, England Page 6 - Brighton, England Page 8 - Bedford, England Page 10 - Sheffield, England Page 18 - Margate, England Page 20 - Dover, England Page 22 - Brussels, Belgium Page 24 - Derby, England Page 26 - Paris, France Page 28 - Marseille, France
Matthew Fort Interview Page 12 - Discussing Britain’s Greatest
Directory Page 30 - St. Pancras Store Directory
A taste of Great Britain at
Welcome to the Great British Train Fare: a celebration
Please join me and the station on a journey for the
of places and plates by me and all my friends at
taste buds. Hear about the best routes for food
St Pancras International. This guide celebrates the
fans, the best restaurants within the station and the
culinary journeys available to us around the UK, in the
ingredients and dishes that please millions of visitors
station and of course in cities such as Paris and Brussels
and commuters each month.
(reached with ease from this fine place). I’ve travelled the globe experiencing all types of ingredients, recipes and restaurants, but I love places
Bon appetite,
Matthew Fort
where a diverse array of these things come together: from a night market in Paloma, to a neighbourhood like Le Marais to a great landmark and meeting place such as St Pancras International.
STPANCRAS.COM | PAGE 3
Great Britain Taste Trail
Getting There:
Nottingham, England
East Midlands Trains from St Pancras International reach Nottingham in around 1hour 40minutes.
www.eastmidlandstrains.co.uk
Nottinghamshire brims with pride at the range of food and drink produced locally which is now available across the county. With produce that ranges from the Bramley Apple to Stilton Cheese, there are some excellent places to eat and purchase local delicacies. Food connoisseurs should really head to Nottinghamshire’s two-Michelinstarred chef’s establishment - Restaurant Sat Bains. Other highly recommended eateries include Copper Bar Café and The Monkey Tree. Want to discover more food? Take a trip to the Fine Food Markets, held on the third Friday and Saturday of every month at the Old Market Square. You’ll find fresh food and drink
Little known fact: A Nottingham shopkeeper invented the recipe for HP Sauce, but missed the chance of making his fortune, when he traded the recipe with a Midlands’ vinegar company to settle a debt! He called the sauce HP because he claimed to have heard that it was available in a restaurant in the Houses of Parliament. It’s definitely available in M&S, Pret A Manger, Fine Burger Company and 10 other cafés and restaurants in the station.
including meat, dairy, fruit and vegetables, perfect for that home cooked meal, or for something already lovingly created by passionate foodies.
Matthew says: I love Nottingham. It has brilliant butchers, bonny bakers, potent producers and cracking cheese makers whose products are now shipped around the world. It’s a city where Robin Hood would have been happy to either tuck-in at home with great local produce or eat out in some of the amazing restaurants.
Matthew’s top 3 Nottingham restaurant recommendations are: Restaurant Sat Bains, Lenton Lane NG7 2SA Delilah, 12 Victoria Street, NG1 5EX Olde Trip to Jerusalem, Brewhouse Yard, NG1 6AD
A taste of Nottingham in St Pancras Prime Burger’s brand new menu features the Stilton Burger with creamy Stilton straight from the Colston Bassett Dairy in Nottinghamshire.
Prime Burger Founder and CEO, Robert Tame says: ‘The key to a great burger is the sourcing and quality of the ingredients. Our burgers are made using prime cuts of forequarter, and rib of beef sourced from British grass fed breeds including Charolais, Hereford and Angus. It takes time, lots of tasting and research to get the best tasting ingredients. Our prime cut burgers are perfectly complemented by the creamy rich taste of award winning Colston Bassett Stilton cheese, achieved through the dairy’s vast experience and handladling process.’
PAGE 4 | STPANCRAS.COM
Bramley apple & pear crumble Ingredients
Method
•
350g pears
1. Heat the oven to 200°C.
•
350g apples
2. Peel and core the apples and pears and cut them into cubes.
•
125g butter
3. In a pan, melt 25g butter over a low heat and add the apples, pears
•
50g caster sugar
•
75g demerara sugar
•
175g plain flour
•
A pinch of cinnamon
and caster sugar and cook until soft. 4. In a bowl, add the flour and the remaining butter, and using your hands rub together to form a breadcrumb texture. Add the demerara sugar and repeat. Spoon the crumble mixture over the fruit and bake for 30 minutes. STPANCRAS.COM | PAGE 5
Brighton beer battered fish & chips Ingredients
Method
For the fish
1. Combine the flour, cornflour, baking powder and turmeric in a large
•
50g plain flour
•
50g cornflour
•
1 tsp baking powder
•
Turmeric
•
75ml English bitter or Pale Ale
•
75ml sparkling water
•
About 1 litre sunflower oil, for frying
•
400g fillet sustainable cod, hake or haddock, halved
For the chips •
750g maris piper potatoes
•
2 tbsp plain flour
•
2 tbsp sunflower oil
bowl, season, then spoon 1 tbsp onto a plate and set aside. 2. Pour the beer and water into the bowl, stirring with a wooden spoon until you have a smooth, lump-free batter. Leave to rest for 30 mins while you prepare the chips. 3. Heat oven to 200C/fan 180C/gas 6. Boil a large pan of water, then add the chipped potatoes and boil for 2-3 mins until the outsides are just tender but not soft. 4. Drain well, then tip onto a large baking tray with the flour, oil and some salt. Gently toss together until all the potatoes are evenly coated and the flour is no longer dusty. Roast for 30 mins, turning occasionally, until the chips are golden and crisp. 5. To cook the fish, heat the 1 litre oil in a deep saucepan until a drop of batter sizzles and crisps up straight away. 6. Pat the fish dry with kitchen paper, then toss it in the reserved turmeric flour mix. Shake off any excess, then dip into the batter. 7. Carefully lower each fillet into the hot oil and fry for 6-8 mins – depending on the thickness of the fish – until golden and crisp. Using a large slotted spoon, lift out the fish, drain on kitchen paper, then sprinkle with salt.
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Great Britain Taste Trail
Brighton, England
Getting There: With Thameslink you can feel the sand under your feet in around an hour and 40 minutes from the station.
Brighton is one of the UK’s best loved seaside towns, with over eight million people flocking to enjoy its famous coastline and promenade each year.
www.thameslinkrailway.com
This coastal town has a multitude of great places to enjoy traditional British dishes from a piping hot bundle of newspaper-wrapped fish and chips, to its Asian fusion restaurants that can be found hidden between its winding, cobbled lanes. At the heart of the city, fusing tradition and modernity, lies a former Royal holiday retreat, The Brighton Pavilion. Frequented by the likes of Prince George IV, this beautiful Grade 1 listed building has rich culinary history, as the home of the Great Kitchen. Once run by Marie Antonin Careme, considered by some to be one of the first internationally renowned ‘celebrity chefs’, the Great Kitchen’s creations were enough to rival the Heston Blumenthal’s of this world today, with some of Careme’s sweet treats standing up to four foot high
Little known fact: Brighton rock is often favoured as the souvenir of choice from this favourite seaside destination. But have your ever wondered how the lettering gets into the rock? Heated at over 300 degrees and made using a combination of three parts sugar to one part glucose syrup, this super sweet delicacy is hand crafted using thin strips of coloured toffee layered one-by-one to form the letters.
A taste of Brighton in St Pancras
and up to two foot across.
Head to the Betjeman Arms for their Beer Battered
Matthew says:
way to start a holiday, or finish a busy day of shopping.
Brighton evokes some amazing childhood memories for me, from shrimping for our supper, to walking down the pier eating candy floss and soft scoop ice cream. As an adult, I love to visit Brighton’s terrific food and drink festival, which four times a year showcases the great food produced in and around this
Haddock & Chips. This British tradition is the perfect All washed down with an ale from The Betjeman’s independently brewed Sharp’s beer selection.
Diego, Sous Chef at the Betjeman Arms says: ‘Our beer battered fish & chips is my favourite dish on
jewel of the South coast.
the menu. To get the perfect beer batter that really
Matthew’s top 3 Brighton restaurant recommendations are:
it gives a strong yeasty flavour that really compliments
The Restaurant at Drakes, 43 Marine Parade, BN2 1PE Craft Beer Company, Upper North Street, BN1 3FG
packs a punch we use the Meantime London lager as our freshly caught fish. For the chips it has to be a British Maris Piper potato for a crunchy outside and a fluffy inside.’
Terre a Terre, 71 East Street, BN1 1HQ STPANCRAS.COM | PAGE 7
Great Britain Taste Trail
Getting There: You can visit the ‘clangers’ on an East Midlands train from St Pancras International in 36 minutes, or a Thameslink service in just over an hour.
Bedford, England
www.eastmidlandstrains.co.uk
www.thameslinkrailway.com
Bedford is a beautiful East England market town accessible from St Pancras in under an hour. Bedford’s market heritage dates back over 800 years when it was granted such status by King Henry II. Riverside Square, houses a food market offering goods
Matthew’s top 3 Bedford restaurant recommendations are:
from high quality organic meat, to fresh cakes and
Riverside Grill, 19 Castle Lane, Bedford Borough MK403
Ever since then the ceremonial site now known as
bread. Bedford also hosts a series of specialty markets including a gourmet food market, an organic farmers market and a handmade craft market. A local delicacy sure to be on offer at any food stall in town is, of course, the Bedfordshire Clanger. This suet crust dumpling, with a savoury filling at one end and a sweet filling at the other, can be sampled at various locations across town, and can even count Jamie Oliver and Jimmy Doherty as famous fans. The pair helped to launch a ‘Save the Bedfordshire Clanger’ campaign alongside local retailer Gunn’s Bakery
The Park, 98 Kimbolton Road, MK40 2PA The Plough, Kimbolton Road, Bolnhurst MK44 2EX
Little known fact: The River Great Ouse is at the heart of Bedford, and every two years is celebrated with the River Festival. This festival is the second largest free event in the UK (after Notting Hill Carnival) and attracts over 300,000 guests. The highlight of the festival is the highly competitive raft race, this Bedford tradition is the perfect excuse to travel east for a Clanger.
last year to preserve the Clanger’s place in British culinary history.
Matthew says: The Bedford markets really have established a name for themselves over the last few years, with their great offering of foods produced in Bedford and the surrounding area. It is great to visit the farmers market and know that you are feeding back in to the local economy when buying their produce. The next time I get a chance to head for Bedford, I’ll definitely visit the Riverside Grill and order up the crab and lobster burger. PAGE 8 | STPANCRAS.COM
A taste of Bedford in St Pancras Where to get a taste of Bedford in St Pancras: Although there’s nothing quite like the infamous suet crust dumpling, St Pancras boasts a range of fantastic patisseries for visitors to experiment with their recreations. By grabbing a delicious, hand-made sausage roll from the Curious Pig or The Betjeman Arms and enjoying together with a Cherry Frangipane from Patisserie Valerie, visitors can recreate the unique, sweet-savoury blend that makes the ‘Clanger’ so distinguishable.
Bedfordshire Clanger Ingredients
Method
For the filling
1. Make the meaty bit of the filling: heat half the vegetable oil in a large
•
2 tbsp vegetable oil
•
2 onions, finely chopped
•
500g (17.6oz) beef skirt, chopped
•
1 tin beef consommé
•
1 tbsp Worcestershire sauce
•
3 ripe pears, peeled, cored and roughly chopped
For the pastry •
350g (12.3oz) self-raising flour
•
1 tsp salt
•
85g (3oz) shredded beef suet
•
60g (2.1oz) butter, chilled and coarsely grated
•
1 free-range egg
•
150ml (5.3fl oz) water
heavy-based frying pan and gently cook the onions for 2-3 minutes until soft and translucent. Remove from the pan and put to one side. 2. Heat the pan again over a high heat, add the rest of the vegetable oil, season and add the chopped meat. Cook over a high heat for 3-4 minutes, turning, until evenly browned. Remove the meat from the pan and mix with the onions. 3. Heat the pan again over a high heat, add the rest of the vegetable oil, season and add the chopped meat. Cook over a high heat for 3-4 minutes, turning, until evenly browned. Remove the meat from the pan and mix with the onions. 4. Add the stock to the pan together with the Worcestershire sauce, and boil until you have only 2-3 tablespoons left, then add the meat and onions back to the pan and cook over a high heat until the sauce has reduced and is just coating the meat. 5. Preheat the oven to 200°C. Meanwhile, make the pastry: mix the flour, salt, suet and grated butter with your fingers into a fine breadcrumb-like consistency. Mix in about 150-160ml water and the beaten egg to form a smooth dough and knead. Once ready, roll out to 1cm thick. 6. Next, spoon the meat filling in one half and the pear into the other, using a little piece of moulded spare pastry to separate the two in the centre. Roll the pastry over into a large sausage roll shape, place on a lightly greased or non-stick baking tray. 7. Bake for 45 minutes, or until the pastry is golden. STPANCRAS.COM | PAGE 9
Yorkshire Fish Cake Ingredients
Method
For the salt and vinegar batter
1. To make the batter: Put the flour and salt in a bowl, and make
•
175g plain flour
•
2 tbsp salt
•
125ml water
•
150ml malt vinegar
For the fish cakes •
16 slices potatoes, each 3mm thick
•
450g fish fillets, (cod or haddock)
•
1 dashes of plain flour, for dusting
•
1 bottles vegetable oil, for deep frying
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a well in the centre. Add the water and vinegar and whisk until smooth. Leave to rest. 2. Using a 6cm cutter, cut the potato slices into rounds. Cut the fish into 8 thin pieces of a similar size. 3. Dust the fish pieces lightly with flour and shake off the excess. Sandwich the pieces of fish between two pieces of potato. Dip the cakes into flour and shake off the excess, then dip into the batter to cover well. 4. Heat the oil in a deep fat fryer to 190°C. Carefully drop a fish cake into the hot fat and let it settle to the bottom. Add another couple of fish cakes if there is room. They will rise to the top when hot enough; this should take about 5 minutes. 5. Turn them over, then leave to cook for another 5 minutes until brown. Remove from the fryer and drain well on kitchen paper.
Great Britain Taste Trail
Getting There:
Sheffield, England
You can get from St Pancras International to Sheffield in just over two hours with East Midlands Trains, long enough for a cheese and pickle breadcake. www.eastmidlandstrains.co.uk
As a cultural hub of theatre, music and food, Sheffield is a gem tucked away in the South Yorkshire hills. From shops dedicated exclusively to providing the perfect Pork Sandwich to the Tram Lines annual music festival, this vibrant city has plenty of character. With amazing restaurants and sandwich shops it can be hard to decide what to eat when visiting Sheffield, but a visit to a ‘chippy’ for a Sheffield fishcake is a must. A far cry from the mashed potato and parsley variety you’ll find on most supermarket shelves, this traditional Yorkshire fare consists of a fillet of white
Matthew’s top 3 Sheffield restaurant recommendations are: The Old Vicarage, Ridgeway Moor,S12 3XW Cricket Inn, Penny Lane, S17 3AZ Broadfield Ale House, 452 Abbeydale Road, S7 1RF
fish sandwiched between two slices of potato and
Little known fact:
deep fried in batter. And if you’re not quite content
Sheffield is known to many as ‘Steel City’ and was
with just a fish cake and chips from the chip shop, then feel free to add a pickled onion. As host to the UK’s last remaining specialist supplier of pickled onions, all picked onions from Sheffield Foods are hand peeled to give them an extra special taste.
one of the first places to mass produce silver, over copper cutlery. The city’s cutlery credentials are even mentioned in Geoffrey Chaucer’s, Canterbury Tales.
A taste of Sheffield in St Pancras
Matthew says:
For a twist on a traditional Sheffield Pork Sandwich
During my travels up and down the UK I have
head to Benugo for a Korean BBQ Pork wrap on
discovered there are various different names for the
khobez bread.
common bread roll. From a batch, to barm, to bap, to huff kin each region has their own special way of describing these round loaves of bread. I find Sheffield’s is one of the more unusual, however, as here you have to ask for your favourite filling on a ‘BreadCake’, often with a splash of the magnificent Henderson’s Relish.
Greg, manager at Benugo says: ‘At Benugo we give you an international twist on this traditional Yorkshire favourite. Packed into a Mediterranean flat bread, with Korean BBQ sauce, and lots of flavour our BBQ Pork wrap is perfect for lunch on the go, or to take away for your train journey’.
STPANCRAS.COM | PAGE 11
Discussing Britain’s greatest with Matthew Fort What attracted you to getting involved in the Great British Train Fare at St Pancras?
Perry-Smith, Francis Coulson and Joyce Molyneux.
St Pancras is perfectly positioned as a hub for this kind
to what were French and Italian cooking, albeit with a
of initiative. The station is a gateway to the all the
distinctly British accent.
major food centres on the continent, and it’s grown into a gastronomic stalwart in its own right. I love spending time in the station. I love the splendour of it. I love its promise of travel adventure. It’s much more than just a train station.
What’s your take on the country’s culinary heritage and how it compares to the likes of France or Italy? The UK is the only country in Europe where the food culture is actually improving. Over the past few years there has been this extraordinary explosion of new chefs and producers all of whom have collectively created a vibrant food culture that’s constantly evolving. I suppose it started in the early 60s and 70s with the arrival of a select few enlightened chefs like George PAGE 12 | STPANCRAS.COM
They championed the concept of using the finest quality British produce, and introduced British diners
When eating out became really popular in the 80s our culinary revolution really gained momentum. People were travelling abroad much more, seeing and tasting the world; burgers and buns just weren’t enough anymore. In the last twenty years, I would say there’s been a real move to shopping locally, in farmers markets for example. Long may it continue to grow!
How important do you think it is to source local British produce? It is extremely important, critical in fact. Unless we support our farmers.producer and British agriculture, we will lose them. Most producers in this country makes the foods they do for the love, not because they’ll become enormously rich out of it. But there’s a direct relationship good produce and good cooking. We need great ingredients to make truly great food.
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Opinion seems to be changing on English wines, are there any particular varieties you enjoy drinking and would recommend to our readers? British white and sparkling wines are really having a golden moment right now I think the future of English wine drinking is very rosy. Nyetimber and White Camel Estuary are two of my current favourite vineyards.
From all the restaurants you have visited, which dishes would form your dream three course menu? PAGE 14 | STPANCRAS.COM
To start with, the Mad Hatter’s Tea Party from The Fat Duck. The main course would be Paul Heathcote’s Char-Grilled Cutlet of Beef with Braised Oxtail Casserole, Horseradish Potatoes, Mustard Cream and AleSauce. And for pudding there’s no contest - my mother’s cold creamed rice pudding.
What would you say is your favourite traditionally British meal? I adore steak and kidney pudding. The trick is to remember to include equal parts of both steak and kidney – don’t scrimp on the latter – as that’s what gives the dish its real texture and flavour.
I would also season the pastry or suet directly with
One thing I have learnt is that when friends ask what
salt and white pepper, as it removes the need for
you think of their dishes, they only want an honest
seasoning once served.
answer if it’s a positive one!
What are the most unusual dishes you’ve had put in front of you?
What is your take on the popularity of diners upload pictures of their dishes on Instagram, Facebook or Twitter?
I’ve eaten many extraordinary things over my career, some sublime, some less so. I’ve tried scorpions, locusts, dried ants and snake. They were remarkably uninteresting. I’ve testicles, spleen and udder, which were delicious On the whole exotic foods aren’t the tastiest and don’t necessarily live up to their exterior intrigue!
What is the biggest misconception people have about food critics? And what does a typical working day look like? When friends say, “let’s go out for lunch”, they often forget that’s my office. A food critic can never really switch off. We’re always looking for the new and interesting approaches to cooking and presentation of food whenever we sit down to eat. I’ll probably visit three or four restaurant in any given week, not all for reviewing purposes of course, but it’s essential I keep on top of emerging food trends. Luckily, I’m also a keen cook. I think it’s important to grasp the principles of cooking yourself in order to understand when someone is practising them exceedingly well.
I’m torn on this one. In theory, I’m against the flashes and camera clicks as they completely disrupt the dining experience. It’s also worth remembering that often the picture-takers sole aim is to boast to others. On the other hand, I really can’t be too precious about it because I’m guilty of said crime on occasion– some food just needs to be shared.
Do you have a favourite British chef? Heston Blumenthal is the greatest chef this country has ever produced. I’ve had the pleasure of eating at his restaurant, The Fat Duck, on several occasions. I believe he’s one of the very few chefs who balance the critical interplay of flavour, texture and temperature perfectly, and his playfulness around his food is infectious. When The Fat Duck was awarded three Michelin stars it showed the industry that it didn’t need to mimic the French or Italians. British chefs could cook the way they wanted to and we could take pride in our own culinary culture.
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Great Britain Taste Trail
Getting There: With Southeastern highspeed you can get to the sandy beaches of Margate is just under an hour and a half from St Pancras International.
Margate, England
www.southeasternrailway.co.uk
On the Kentish coast, this pretty seaside town is a hub of great food culture. If cooking is your thing then the award winning Cliftonville Farmers Market, which takes place on the last Sunday of every month, is a great place to pick up fresh ingredients to use in your favourite dishes. If you’d rather explore a little further and take in the beautiful views you can take a leisurely stroll along the sea front, which wouldn’t be complete without a scoop of world famous Morrelli’s ice cream, which is only available in Margate, Monaco and Dubai. A little more of a challenge would be to head on up to the Viking Coastal Trail, this two hour trail provides stunning views of Botany Bay and is a great day out. As well as delicious food, Margate is home to the Turner Contemporary, this much loved arts space has exhibited artists such as Grayson Perry and Tracey
Matthew’s top Margate restaurant recommendations are: Ambrette, 44 King Street, CT91QE Lifeboat, Market Street, CT9 1EY
Little known fact: Margate has its very own underground all-yearround Grotto. This secret bunker comprises of up to 4.6million sea shell lined walls and 70ft of winding underground passages. Discovered in 1835 this subterranean marvel is a must see!
A taste of Margate in St Pancras Kent is famous for its Kentish cream tea, so treat yourself to a traditional afternoon cream tea at Searcys.
its visitors to support the future of its programmes.
Elton, General Manager at Searcys St Pancras said:
Matthew says:
enjoyed by the whole family. Our roast ham, honey and
Emin in the past. As a charity the arts space relies on
Margate is great for everything from jellied eels to Michelin starred cuisine. The Sportsman is one of the finest places to eat in the country, but if you want something rather more unusual, why not try Ambrette. A fusion of Asian flavours earned it Kent’s restaurant of the year in 2013. Not surprisingly it’s pretty popular for its originality and creative dishes. PAGE 18 | STPANCRAS.COM
‘Afternoon tea at Searcys is a real treat that can be mustard mayonnaise sandwich is a favourite of mine followed by one of our scones, with clotted cream and jam. There’s always an argument as to whether you put the cream or the jam on first, but for me it’s the jam. If it’s a special occasion you can enjoy Champagne afternoon tea at Europe’s longest Champagne bar.
Kentish cherry and dark chocolate ice cream Ingredients
Method
•
250g fresh cherries
1. De-stone the cherries and cut into halves. Place in a saucepan with the
•
3 tbsp golden caster sugar
•
80g good quality dark chocolate (70%)
•
200ml semi skimmed milk
•
100ml double cream
•
50g caster sugar
caster sugar and cook over a low heat until softened. Set aside to cool. 2. Once cool, blend in a food processor until you have smooth puree. 3. Break your chocolate into tiny pieces (alternatively, place it in a sandwich bag and crush gently with a rolling pin if easier). 4. In a large measuring jug, add the milk, cream, sugar and cherry puree and mix gently until combined. 5. Pour the mixture into an ice cream machine and allow it to churn for a few minutes before gradually adding chocolate pieces, one spoonful at a time. 6. Timings will vary depending on machine types. STPANCRAS.COM | PAGE 19
Marmalade, Plum and Coconut Cake Ingredients
Method
•
100g cobnuts (or hazelnuts)
1. Preheat the oven to 180°C/fan 160°C/gas 4. In a small bowl and using
•
225g soft unsalted butter
•
125g golden caster sugar
•
50g light muscovado sugar
•
2 ground mixed spice
•
3 large eggs
•
6 plums
•
2 tbsp marmalade
•
100g plain flour
•
2 tsp baking powder
•
100g polenta
a wooden spoon, mix 50g of the butter and 50g of the sugar together until smooth, then chop a tablespoon of marmalade in a cup using scissors and stir that in too. Spread this mixture over the base of a buttered and base-lined 20cm springform tin. 2. Next, halve and de-stone the plums and place them on the sugary butter, cut side downwards – this will be the top of your cake once it is baked. 3. Whiz the hazelnuts in a food processor until ground. Then mix with all the rest of the cake ingredients and a pinch of salt – use a mixing bowl and an electric hand mixer or a free-standing mixer. Once thoroughly combined, spoon the cake mixture on top of the plums and smooth the top with a knife. 4. Put the tin on a baking tray and bake the cake for 1 hour 25 minutes to 1 hour 30 minutes, loosely covering the top with foil after about 45 minutes to prevent it from over-browning. 5. Leave the cake to cool in the tin before releasing it and inverting it on to a flat plate or board.
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Great Britain Taste Trail
Dover, England
Getting There:
Home to one of the country’s most iconic coastal landscapes, The White Cliffs, Dover is steeped in military and naval history thanks to its positioning on the Eastern coast of England.
With Southeastern highspeed you can find yourself at the White Cliffs of Dover on the fast train from St Pancras International in just over an hour. www.southeasternrailway.co.uk
As one of two locations within the county of Kent to be profiled in our Great British Train Fare guide, Dover has its fair share of foodie delights to offer visitors, for example, its nutrient-rich farmlands have created the perfect bed for a traditional county crop known as the Kentish Cobnut. A variation on the hazelnut, cobnuts have been grown in Britain since the 17th century and unlike many other nuts, are sold fresh rather than dried and retain their freshness for many months. Substituting cobnuts for hazelnuts is a perfect way to introduce softer, more subtle textures to salads and soups. As one of the country’s main fishing ports, it would be impossible to discuss Dover’s culinary heritage without mentioning what the town’s shoreline has to offer diners. The beautifully light texture of Dover Sole in particular has seen this fish grow in popularity to become
Little known fact: The chalky white appearance of the White Cliffs may give Dover its picturesque appearance, but during Britain’s medieval era, their soft texture also proved to be the perfect material through which to tunnel. These Dover War Tunnels, as they came to be known; were even used as a military command post during the Second World War and the underground complex remained in use throughout the Cold War.
A taste of Dover in St Pancras Where to find a taste of Dover in St Pancras: On a day
synonymous with fine dining and luxury cooking.
trip from Dover you can visit the beautiful Chegworth
Matthew says:
organic pressed juices, this family run farm provides
You have to do a bit of searching, but there are some proper gems for food lovers in Dover, and along the stunning coastline on either side. I can think of little else that gives me as much pleasure as tucking into a Dover Sole (grilled or fried in butter, but on the bone for me), a fresh squeeze of lemon juice and a cold,
Valley Fruit Farm. From hand-picked strawberries to an award winning selection of fresh produce. There are an array of Chegworth Valley products available at Sourced Market, alongside its fantastic range of pastries, coffees and charcuterie.
Anna, buyer at Sourced Market says:
crisp glass of white wine.
‘We carefully source our products from the best of
Matthew’s top 3 Dover restaurant recommendations are:
is no exception. The produce we stock is delivered to
81 Beach Street, Deal, CT14 6JB The Marquis at Alkham, Alkham Valley Road, CT15 7DF Rocksalt, 4-5 Fish Market, Folkestone, CT19 6AA
Britain’s small artisan producers and Chegworth Valley us fresh every day, so we are getting the best produce, sourced locally and are passing those great prices and great tastes to our customers.’
STPANCRAS.COM | PAGE 21
Great Britain Taste Trail
Brussels, Belgium Belgium’s capital city Brussels is heralded as one of the key gastronomic centres of Europe, credited in part with sparking the British fine dining revolution of the 1970s and 80s and encouraging our palettes to demand more from the food that we ate. Bordered by multiple countries, Belgium’s inevitable invasions throughout history have all left their mark on its national cuisine. It is often quoted that Belgians cook their food with the finesse of the French but serve it in generous German size portions! Belgian chocolates and beer are internationally renowned and are in themselves a lure for many visitors. Those walking through the stunning network of cobbled streets in Brussels are also sure to stumble upon stands selling waffles and roast nuts for a quick fix, whereas restaurant dining, by contrast, is seldom hurried. The Brussels Sprout, an iconic (and not always-
Getting There: Eurostar trains from St Pancras International to Brussels take just 2 hours.
www.eurostar.com
Matthew’s top 3 Brussels restaurant recommendations are: Belga Queen, 32 Rue Fossé aux Loups Comme Chez Soi, Place Rouppe 23, Bruxelles Aux Armes de Bruxelles, 13 Rue des Bouchers
Little known fact: Despite their name, it is believed French Fries were actually an invention of Belgium – although much dispute still exists between the exact origins. While French foodies will normally use fries to accompany meat dishes, Belgians will often eat them on their own or with a sauce.
welcome!) addition to traditional the British Christmas dinner table, was first cultivated in large quantities in Belgium in the sixteenth century, and as such lent its name to the vegetable which was later introduced to diets throughout Europe.
Matthew says: I’m not sure which I love the most - Brussels’ vast food heritage or breath-taking Art Nouveau architecture. It means there’s a feast for the eyes and the stomach. There’s so much more to this capital city than strong beers and “moules frites” – although a great place to start! With such an amazing choice of independent restaurants and street food stalls on every corner, I would recommend venturing a little off the beaten track to hunt town a truly authentic taste of Brussels. PAGE 22 | STPANCRAS.COM
A taste of Brussels in St Pancras St Pancras is home to Godiva, makers of premium Belgian chocolates. With a heritage dating back to 1926, the Brussels-based chocolatier and has been making amazing sweet treats, now sold around the world, ever since.
Anoushka, manager of Godiva St Pancras said: ‘Whether it’s as a special gift, or personal indulgence nothing compares to the famous taste of our Belgian chocolates. From our world-renowned truffles, to our signature praline collection our chocolates are sure to thrill all the senses.’
Godiva Chef Thierry’s Dark Chocolate Truffles Ingredients
Method
•
350g dark chocolate
1. Divide chocolate into three equal parts. Place two parts into a
•
150g butter, room temperature
•
1 tsp vanilla extract, preferably Mexican or Madagascan
microwavable bowl. Microwave for short, 15-second spurts, until melted. Be careful not to burn the chocolate. 2. Add the rest of the chocolate, stirring until melted. 3. In a separate bowl, whisk butter until fluffy. Slowly add the chocolate mixture until it becomes light brown and creamy. Add the vanilla. 4. Attach a medium nozzle to a piping bag, scoop the mixture into the bag. 5. On a baking tray lined with wax paper, squeeze out a small portion of the mixture until it forms an even ball. Repeat in a line. Set tray in the fridge for 15 minutes. 6. Meanwhile melt another 100g of chocolate for the coating, using the method above. 7. Using a dipping fork (a special fork for chocolate), dunk one ball at a time into the hot chocolate. Place onto a plate filled with a high-percentage cocoa powder and roll until evenly dusted. Repeat until mixture is used. 8. Once cooled, carefully remove each truffle from the plate, using the dipping fork. Place in a paper petit-four case. STPANCRAS.COM | PAGE 23
Bakewell Tart Ingredients
Method
For the shortcrust pastry
1. To make the pastry, measure the flour into a bowl and rub in
•
175g/6oz plain flour
•
75g/2½oz chilled butter
•
2-3 tbsp cold water
the butter with your fingertips until the mixture resembles fine breadcrumbs. Add the water, mixing to form a soft dough. 2. Roll out the dough on a lightly floured work surface and use to line a 20cm/8in flan tin. Leave in the fridge to chill for 30 minutes.
For the filling
3. Preheat the oven to 200C/400F/Gas 6 (180C fan).
•
1 tbsp raspberry jam
4. Line the pastry case with foil and fill with baking beans. Bake blind
•
125g/4½oz butter
•
125g/4½oz caster sugar
•
125g/4½oz ground almonds
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Free-range egg, beaten
•
½ tsp almond extract
•
50g/1¾oz flaked almonds
PAGE 24 | STPANCRAS.COM
for about 15 minutes, then remove the beans and foil and cook for a further five minutes to dry out the base. 5. For the filing, spread the base of the flan generously with raspberry jam. 6. Melt the butter in a pan, take off the heat and then stir in the sugar. Add ground almonds, egg and almond extract. Pour into the flan tin and sprinkle over the flaked almonds. 7. Bake for about 35 minutes. If the almonds seem to be browning too quickly, cover the tart loosely with foil to prevent them burning.
Great Britain Taste Trail
Getting There: East Midlands Trains from St Pancras International reach Derby in just under an hour and forty minutes.
Derby, England
www.eastmidlandstrains.co.uk
Located at in the heart of the British mainland, Derby’s pivotal role in the British industrial revolution makes it a fantastic city for visitors looking to pair a gastronomic day out with a history lesson. The city’s famous Silk Mill was built in the early eighteenth century to house machines for “doubling” or twisting silk into thread and soon became the UK’s hub for silk production. Derbyshire boasts an equally strong food culture, most notably a traditional Bonfire Night snack, the Thor Cake. Dating back to Anglo-Saxon times, villagers in the region would often club together to buy the ingredients and bake the treacly Thor Cakes. Although their sunken, brown appearance may not make them easy on the eye, the combination of earthy spices, candied peel and Black treacle make it clear to see why this particular recipe was so enduring.
Matthew says: From Sage Derby Cheese to Bakewell Tarts and hot
Matthew’s top 3 Derby restaurant recommendations are: Darleys, Darley Abbey Mills, DE22 1DZ Masa, The Old Wesleyan Chapel, DE13PF The Silk Mill & Ale House, 19 Full Street, DE1 3AF
Little known fact: Derby-born Harry M. Stevens is credited with inventing one of the world’s most recognisable fast foods, the hot dog. Legend has it Stevens was struggling to sell cold snacks as a sports game caterer in Ohio and so sent his salesmen out to buy ‘dachshund’ sausages’ serving them up warm, inside bread rolls. The nickname ‘hot dogs’ followed soon after and the rest, as they say, is history!
dogs, Derby’s contributions to British food culture
A taste of Derby in St Pancras
are just as impressive as its industrial ones. How
One of St Pancras’ hidden gems is Curious Pig.
about that Derbyshire classic, that famous ‘chuck-
Located on the Grand Terrace, this pub on the go has
in’ dish, The Lobby. Much like a stew or casserole,
some great take away treats perfect for your daily
a lobby is a brilliantly British alternative to use up
commute or a great British get away. From hot dogs
any leftovers.
to giant sausage rolls Curious Pig has sausages that Harry M Stevens would be proud of. STPANCRAS.COM | PAGE 25
Great Britain Taste Trail
Paris, France France’s capital city needs little introduction. Often regarded as ‘the most romantic city in the world’, Paris also boasts some of the world’s most impressive culinary credentials with over 70 Michelin-starred restaurants dotted throughout the city.
Getting There: Eurostar trains from St Pancras International to Paris take around 2 hours and 15 minutes.
www.eurostar.com
However, no trip to Paris would be complete without sampling the sweet treats available at one of its many thousand patisseries; from the wonderfully traditional 19th-century fantasy of swirling of Ladurée to the modern baking innovations of Hugo & Victor. British food has much to thank its French cousins for, including the introduction of time-saving kitchen gadgets like garlic crushers and sieves. The country is also credited with popularising fine dining Britain, while many of the UKs most celebrated chefs honed their craft in culinary schools such as Le Cordon Bleu.
Matthew’s top 3 Paris restaurant recommendations are: Cafe Constant, 139 Rue Saint-Dominique, 75007 Le Train Bleu, Gare de Lyon, Place Louis Armand Le Sergeant Recruteur, 41 Rue Saint-Louis en l’Ile
Little known fact: Popular French writer Guy de Maupassant, was one of a number of famous 19th-century Parisians who did not care for the Eiffel Tower. It is often said he ate lunch in the restaurant at the base of the landmark, not because
Matthew says:
he liked the food, but because it was only place in the
Eating out in Paris, well, where do you start? The
city that he could avoid catching a glimpse of it.
brasseries and patisseries offer foodie tourists a tummy-stretching choice, but to work up an appetite, take time to visit some of the city’s many food markets during your visit. As the stomping ground of some of the country’s finest food producers, my personal favourites include Saxe-Breteuil, Marché Bastille, Rue Mouffetard and Le Marché Couvert Saint-Martin. PAGE 26 | STPANCRAS.COM
A taste of Paris in St Pancras Le Pain Quotidian translated from French means The Daily Bread, so whether it’s breakfast on the go, or a sit down lunch, make sure you get yourself a Paris Ham & Gruyere croissant.
Le Pain Quotidien’s Crêpes Je t’aime Say “I love you” with a plate of gorgeously pink, fruity pancakes. For a special someone, you can go the extra mile and cut the crepes into heart shapes. For an extra indulgent breakfast, slather on a chocolately dose of Le Pain’s Belgian Noir Organic Spread.
Ingredients
Method
•
1. Start by making the fruit compote. Put the fruit and sugar into a small
10 Juicy strawberries, hulled and cut into quarters
•
1 Banana, sliced
•
2 Kiwi fruit, peeled and sliced
•
4 tbsp. superfine (caster) sugar
•
120ml Cup milk
•
3 Eggs
•
1 1/4 Cups fresh raspberries or frozen if not in season
•
3/4 Cup all-purpose flour
•
2 tbsp sunflower oil
saucepan, cover and cook over high heat for 4-5 minutes, stirring occasionally with a spatula, until the fruit starts to collapse and soften, then keep warm until the pancakes are ready 2. For the pancake batter, place the milk, eggs and raspberries in a bowl and whisk or blend in a food processor on a low speed until you get a smooth consistency. Pour through a strainer or sieve to remove the raspberry seeds. Add the flour and sunflower oil and whisk or blend again until smooth. 3. Lightly grease a non-stick frying pan using an oiled piece of paper towel, then place over medium heat. Pour a thin layer of pancake batter into the pan and cook very lightly to retain the rich pink of the pancake, then flip over and cook the other side. Keep warm in a low oven while you repeat the process until the remaining batter is used. 4. Place 2 pancakes each into 4 warmed bowls and pour in the fruit compote. Fold the pancakes back onto themselves and serve immediately. STPANCRAS.COM | PAGE 27
Navette de Marseille Ingredients
Method
•
500g flour
1. Mix water and orange flower water together and in a separate bowl
•
250g sugar
•
75g butter
•
3 eggs, beaten
•
1 zest lemon peel
•
5cl orange flower water
•
5cl water
•
1 tsp milk
•
1 egg yolk
•
Grate lemon peel
PAGE 28 | STPANCRAS.COM
mix flour and sugar and grate in the lemon peel. 2. Add the butter, three eggs and orange-water and mix into a stiff dough. 3. Leave dough to prove at room temperature for 1 hour then divide into small balls about 50g each. 4. Roll each ball out to an oval, pinching the two ends down sharply. Place the ovals of on a buttered baking tin, and dent down the centre of each, making the boat (navette) form. 5. Leave to rest for 2 hours. 6. Beat the egg yolk and milk together glaze each navette with the mixture. 7. Cook in a medium oven for 15-20 minutes and leave to cool.
Great Britain Taste Trail
Marseille, France Set along France’s Mediterranean coastline, the rocky Provençal hills of Marseille look down onto its magnificent ancient port. France’s oldest city has a unique cultural heritage and since its crowning as European Capital of Culture in 2013, the city has seen a resurgence in urban development most notably with its culinary offering. Already well known as great seafood destination, Marseille offers an extraordinary mix of local cuisine, inspired by deep-rooted Mediterranean influences from Spain, Italy and North Africa. The city’s best known delicacy is arguably the Navette de Marseille, a traditional long, thin biscuit flavoured with orange water and shaped to resemble the boat that brought Lazarus, Mary Magdalene and other saints to Saintes-
Getting There: Eurostar trains from St Pancras International to Marseille take 6.5 hours.
www.eurostar.com
Matthew’s top 3 Marseille restaurant recommendations are: Le Bistrot d’Edouard, rue Jean Mermoz Le Cafe des Epices, 4 rue du Lacydon, Chez Madie Les Galinettes, 138 Quai du Port
Little known fact: The French National anthem ‘La Marsellaise’ was
Maries-de-la-Mer in Provence.
composed during the French Revolution. Originally
Matthew says:
Song of the Army of the Rhine”), the anthem came to
For me, Marseille always conjures memories of steaming hot bowls of Bouillabaisse, a traditional seafood stew packed with freshly caught fish brought in to the city’s port that day. I can’t forget to mention some of the stunning architectural gems hidden through the city including the Cité Radieuse (Radiant City) development which provides jaw dropping views of both land and sea.
entitled “Chant de guerre de l’armée du Rhin” (“War be called “La Marseillaise” because of its popularity with volunteer army units from Marseille.
A taste of Marseille in St Pancras You don’t have to go all the way to the shores of Marseille for a bowl of Matthew’s favourite Bouillabaisse, Carluccio’s in St Pancras has it’s very own fish stew, Zuppa Di Pesce. With prawns, clams and mussels this seafood treat will not disappoint.
STPANCRAS.COM | PAGE 29
Where you can eat & drink at St. Pancras
PAGE 30 | STPANCRAS.COM
BREVIS ESSE LATORO OBSCURUS FIO
THE BETJEMAN ARMS
For more information visit www.stpancras.com STPANCRAS.COM | PAGE 31